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Who doesn’t love creamy garlic mashed potatoes? These fluffy mashed potatoes are creamy and light, with an aromatic garlic flavor.
This recipe uses russet potatoes, which have a high starch content and break down easily when cooked. Russet potatoes easily absorb butter and cream; the result is a light, fluffy, and creamy texture. With the addition of fresh garlic, this recipe is an upgrade from everyday mashed potatoes. This is a hit in my home!
Serve these alongside your favorite main dish for a hearty and comforting dinner.
Do you love potatoes? We do, too! I hope you’ll check out more mashed potato recipes, such as my classic mashed potatoes, make-ahead mashed potatoes, and mashed potato pancakes, next! These potatoes aren’t just for Thanksgiving.
Let’s make these potatoes!
MASHED POTATOES INGREDIENTS
- Russet potatoes: This variety has the right starch level for a creamy mashed potato. I like to slice them or cut them into cubes so they cook quicker. Cook them until they’re fork tender.
- Kosher coarse salt: This is for the boiling water in which we cook the potatoes. You’ll notice that below, we use table salt to season the potatoes after we mash them.
- Heavy cream: Heavy cream is the key to a creamy texture.
- Garlic: Fresh cloves for the best flavor.
- Butter: I use unsalted butter for these potatoes. Of course, you can use salted butter. You must reduce the salt you add to this recipe.
- Salt + Black Pepper: Table salt and fresh cracked pepper to taste.
- Chives: For garnish and a little savory kick.
TIPS + VARIATIONS
- Hand Mixer: I don’t use an electric hand mixer because I find it makes the mashed potatoes gluey.
- Dry the potatoes: To avoid watery mashed potatoes, strain the water from the pot and return the potatoes to the warm pot on the stovetop. Turn the burner on low and jostle the potatoes so the water evaporates. This method will ensure a nice creamy mashed potatoes.
- What To Mash With: Mash them with a potato masher or potato ricer, whichever works best for you. I find that the masher works best since russets break down easily, and the ricer, only with Russets, doesn’t produce as creamy a texture. Now, if you’re using Yukon Gold potatoes, I find the ricer is the tool to use!
- Sour Cream: To make the garlic mashed potatoes tangier, add sour cream. You’ll need to reduce the heavy cream.
- Fresh Herbs: Switch up the flavor profile by adding fresh rosemary or fresh thyme to the recipe.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once cooled, your mashed potatoes will last up to three days in the fridge, stored in an airtight container.
- Can You Freeze This? I do not recommend freezing.
- Make-Ahead: This recipe can be made ahead. Wrap tightly and warm in the microwave at 75% power until warm (3 to 4 minutes). Wrap tightly and warm up at 75% power in the microwave until warm (3 to 4 minutes).
- Food Safety: If you’d like more info on food safety, check out this link.
SERVING RECOMMENDATIONS
Mashed potatoes go well with so many main dishes! Some of my favorites are: smothered chicken, crockpot chicken and gravy, chicken meatloaf, buttermilk roasted chicken, blackened chicken, French onion chicken, parmesan crusted chicken, Swiss steak, Salisbury steak, Mississippi pot roast, Instant Pot Mississippi pot roast, boneless beef short ribs, crockpot pork tenderloin, crockpot ranch pork chops, crockpot pork chops, Southern meatloaf, traditional meatloaf, Alton Brown meatloaf, and of course, crockpot turkey breast!
Mashed potatoes are the perfect side dish! Serve in a large bowl with a few tablespoons of butter.
HOW TO MAKE GARLIC MASHED POTATOES
- Add the boiled, drained potatoes to the pot. Mash the potatoes.
- Gradually stir in the garlic-cream mixture. Stir until you achieve your desired texture.
- Adjust the seasoning. Serve.
***See the full instructions below.
MORE DREAMY POTATO RECIPES
- Smothered Potatoes
- Sausage Green Bean Potato Casserole
- Crockpot Cheesy Potatoes
- Ranch Potatoes
- Loaded Crispy Smashed Potatoes
- Boursin Cheese Scalloped Potatoes
- Hashbrown Casserole
- Twice-Baked Potatoes
- Ranch Potatoes
- Scalloped Potatoes And Ham
- Campfire Potatoes
- Crockpot Cheesy Potatoes
- Crack Potatoes
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Garlic Mashed Potatoes
Ingredients
- 3 pounds russet potatoes
- 1 1/2 tablespoons Kosher coarse salt
- 4 large cloves garlic, peeled but whole
- 1 1/4 cups heavy cream
- 4 large cloves garlic, minced
- 1/2 cup, plus more for serving unsalted butter
- 1 1/2 teaspoons table salt, if needed, to taste
- 1/2 teaspoon black pepper, to taste
- chives, optional
Instructions
- Peel the potatoes (3 pounds) and cut to 2-inch chunks making sure they're relatively the same size. Place potatoes in a large pot and cover with 1 inch of cold water. Add coarse salt (1 1/2 tablespoons) and whole cloves (4) of peeled garlic. Bring to a boil over medium-high heat, then reduce heat to maintain a rolling boil. Cook until potatoes are tender when pierced with a fork.
- Meanwhile, while potatoes are cooking, in a medium saucepan, heat heavy cream (1 1/4 cups), butter (1/2 cup), minced garlic (4), salt (1 1/2 teaspoons), and black pepper (1/2 teaspoon), over medium-low heat, to a gentle simmer. Remove from heat and set aside.
- Drain the potatoes. Place potatoes directly back in the pot and heat on low to evaporate all moisture for 30-60 seconds. Mashing the potatoes directly in the pot.
- Gradually stir in the garlic cream mixture, scraping the bottom of the saucepan with a rubber spatula to be sure to get all the garlic and undissolved salt and pepper into the potatoes, until you achieve your desired texture (they'll thicken slightly as they sit). You may not use all the cream mixture. Taste and adjust seasoning if needed. Let stand for 5 minutes so the mixture thickens and then serve.
Fans Also Made:
Notes
- Hand Mixer: I don't use an electric hand mixer because I find it makes the mashed potatoes gluey.
- Dry the potatoes: To avoid watery mashed potatoes, strain the water from the pot and return the potatoes to the warm pot on the stovetop. Turn the burner on low and jostle the potatoes so the water evaporates. This method will ensure a nice creamy mashed potatoes.
- What To Mash With: Mash them with a potato masher or potato ricer, whichever works best for you. I find that the masher works best since russets break down easily, and the ricer, only with Russets, doesn't produce as creamy a texture. Now, if you're using Yukon Gold potatoes, I find the ricer is the tool to use!
- Sour Cream: To make the garlic mashed potatoes tangier, add sour cream. You'll need to reduce the heavy cream.
- Fresh Herbs: Switch up the flavor profile by adding fresh rosemary or fresh thyme to the recipe.
Nutrition
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Thank you for sharing the Garlic Mashed Potatoes recipe! The addition of garlic brings such a rich, savory twist to a classic favorite, and I appreciate how easy you’ve made it to follow. This kind of flavorful, comforting dish is always a hit, and your guidance makes it simple to recreate at home. I’m grateful for the helpful tips and can’t wait to try it out—thanks again!
Hi! Thank you so much for your positive feedback 🙂
I love garlic in everything! It’s so good!
Yaaay! This is perfect for you, Anne. Thanks for the positive feedback and 5-star rating 🙂
These mashed potatoes look SO tasty!!
Thanks so much Sara! They’re really delicious and sooo creamy!